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The Future of Meat: The Rise in Plant Based Meat Substitutes

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Nigella Lawson
The Future of Meat: The Rise in Plant Based Meat Substitutes

Diners are also interested in the health and animal welfare benefits of vegetarian proteins. Now’s the time to think beyond boring veggie burgers and branch out into plant-based “faux foods”—foods that look and taste like meat, but aren’t. Brands like Impossible and Beyond Meat are leading the way and even becoming known in mainstream establishments like Burger King with the Impossible Whopper and White Castle with the Impossible Slider.

Even sushi is getting in on the meat-less trend. Ahimi is a new tuna alternative made from tomatoes and a few simple ingredients.

The Faux Food Primer Will Impress Guests

 
The Faux Food Primer Will Impress Guests

Don’t equate faux food with the non-edible plastic meals you see outside of some restaurants. Instead, think of fake food as “masquerading” food, or one food that impersonates another. Consider:

  • Textured vegetable protein instead of ground beef
  • Shiitake mushroom “bacon”
  • Tempeh for chicken
  • Seitan in place of deli meats

https://www.unileverfoodsolutions.us/chef-inspiration/plant-based-eating/trends/meat-alternatives.html

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